Cut the chicken thighs into small pieces, big enough for about 2 bites, and place into a mixing bowl.
Add the garlic, ginger, tamari, sesame oil, salt, and pepper. Mix well.
Leave to marinate for 4 hours, or overnight for best results.
Heat your deep fryer to 180C/355F.
In a small bowl, mix together the protein powder and oat fiber.
Add a small amount of chicken to the “flour,” coat lightly, shake off the excess, then place into the deep fryer. I recommend cooking in batches of about 10 pieces at a time if you have a small benchtop fryer like this.
Cook for 3-5 minutes, until the chicken is a deep golden brown color and cooked through.
Serve with Sesame Mayonnaise and fresh lemon wedges.